Eggless Mayonnaise - cooking recipe

Ingredients

1/3 cup whole milk, VERY cold
3/4 teaspoon fresh lemon juice
1 garlic clove, peeled (small)
1/8 teaspoon fresh ground white pepper
1/2 cup vegetable oil
1/4 cup olive oil
kosher salt

Preparation

Combine cold milk, lemon juice, garlic, and pepper in your blender. Blend on high for 30 seconds.
Combine oils. While blending on high speed, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread until the mixture thickens and resembles a soft mayonnaise. You may need more or less oil.
Season with salt to taste. The mayonnaise will last up to 1 week in the fridge. Servings: approximately 16 tablespoons.